Good morning blog land! I cannot tell you how excited I was to wake up this morning to a crisp cool feeling in the air. Granted it was still in the high 70’s (ok, lets be honest, low 80’s). But even still, there is always a special feeling as the temperatures start to drop. Its my favorite time of year for so many reasons. One of which is SOUP. Let me be clear, the Luna family is not afraid to make soup all year long, even on a 115 degree day. However, cooler temps are always a wonderful excuse to cook up something warm. Which brings me to today’s wonderfully warm recipe… Beef & Tomato Macaroni Soup!
We tried this recipe a few weeks ago and instantly fell in love. The kids couldn’t get enough of it, which makes it a new family favorite. The Worcestershire sauce combined with the brown sugar makes for a perfectly sweet and savory flavor that is irresistible. Best part is that the goulash soup is made from standard ingredients that we always have in the fridge and pantry, which means we can make it any time. If you love hearty soups, be sure to check this one out and give it a try.
Some may call this goulash, but we don’t make our regular goulash so soup-y which is why this is more of a macaroni soup to us. 😉
Beef & Tomato Macaroni Soup:
- 1 pound ground beef
- 2 tsp onion powder
- 3 tsp minced garlic
- 4 - 14.5 oz cans beef broth
- 2 - 28 ounce cans Chopped Tomatoes
- ½ cup ketchup
- 2 TB Worcestershire sauce
- 2 TB brown sugar
- 1 tsp Italian seasoning
- 2 cups dry macaroni
- garlic salt and garlic pepper, as desired
- Cheese (if desired)
- In a large stock pot, add ground beef, garlic and onion powder - cook until beef is no longer pink. Drain the grease.
- Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
- Add the dry macaroni and let cook for 15 minutes. Top with cheddar cheese, if desired and ENJOY!
Adapted from thekitchenmagpie.com